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1
Preheat the oven to 275 degrees F.
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2
For the pork roast: Sprinkle the pork with salt and pepper on all sides.
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3
Preheat a large skillet over medium-high heat and coat with the oil.
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4
Sear the pork on all sides until golden brown, about 2 minutes per side.
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5
Set aside while you make the herb rub.
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6
For the herb rub: In a food processor, add the coriander, fennel, chile flakes, salt, garlic, bay leaves, lemon zest, orange zest and rosemary.
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Pulse until a smooth paste is formed.
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8
Add the oregano, parsley and thyme.
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Pulse until smooth.
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10
Remove half of the paste and rub it all over the seared pork roast.
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11
For the salt crust: Add the egg whites to the food processor along with the remaining paste.
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Process until thoroughly combined.
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13
Transfer this mixture to a large mixing bowl with the 10 cups of salt in it.
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14
Fold to combine and to coat the salt with the egg whites.
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15
Lay down a bed of some of the salt mixture on a baking sheet and put the pork on top.
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16
Cover with the rest of the salt mixture, encasing the pork completely.
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Roast until the pork reaches an internal temperature of 130 degrees F, 1 hour 45 minutes to 2 hours.
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18
The salt will become hard, so you may need to press firmly when inserting the thermometer into the roast.
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19
Avoid hitting the bones, or you could get an incorrect reading.
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20
Meanwhile, for the smashed potatoes: Place the potatoes in a large pot and cover with salted cold water.
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The potatoes will soak up that salt like pasta and it will make a big difference in flavor.
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22
Cover the pot, bring to a boil, and cook until the potatoes are fork-tender, 20 to 30 minutes.
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23
Drain the potatoes and return them to the pot, allowing them to dry.
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24
Melt the butter with the half-and-half in a small saucepot over low heat.
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25
Add the potatoes along with the cream cheese, and season with salt and pepper.
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26
Smash with a potato masher and set aside, keeping warm until ready to serve.
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27
Right before serving, fold in the parsley and thyme.
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28
Remove the pork from the oven and let it rest in the salt crust for about 20 minutes.
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29
The pork will continue to cook as it rests because it is encased in the salt.
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30
Once fully rested, break open and brush off the salt crust.
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31
Slice the roast and serve.
